• Cooking Time: 30
  • Servings: 6-9
  • Preparation Time: 20


This is how I make the traditional Slavic dish, kapusta.

The first time I made it, I thought I had invented it. Then my multiple Slavic-heritage roommates told me otherwise.

Kapusta is the Russian word for cabbage, which makes sense since the main ingredient is sauerkraut.


  • 2 lbs smoked sausage or kielbasa
  • 4 peppers (1 green, 1 red, 1 orange, 1 yellow)
  • 2 largish yellow onions
  • 2 16-oz cans of sauerkraut
  • olive oil


  • Chop the peppers and onions into slightly smaller than bit-sized pieces.
  • In a large pot, heat a few teaspoons of olive oil over medium heat. Saute vegetables in oil until onions are soft.
  • Add sauerkraut to pot and mix vegetables together.
  • Cut sausage into bite-sized slices. Add sausage to the pot and mix everything together.
  • Lower heat. Cover the pot and allow to simmer, stirring every 5-10 minutes.
  • Allow to simmer for about 30 minutes, or until meat it cooked thoroughly.

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